First, prepare the ingredients.
- 350 g PGI Gragnano Eliche Giganti
- 350 g Monkfish
- 2 Red peppers
- 1 Clove of garlic
- to taste Copped leaf parsley
- to taste EVO oil
- to taste Salt
- Clean the monkfish by removing the skin, then fillet it and cut the fillets into cubes of more or less the same size. Wash the peppers and cut them into julienne strips and then blanch them in a pan with a drizzle of extra virgin olive oil, add salt and cook for a few minutes over high heat.
In another pan, fry the oil and the minced garlic, add the monkfish cubes and cook for about 10 minutes, finally season with a little parsley, previously minced.
- Cook the Eliche Giganti in plenty of salted water for about 8-9 minutes. When the Propellers are cooked, drain them keeping a little of the cooking water which you will need later and add them to the monkfish. Add the peppers to the pasta and monkfish and sauté for a few minutes, mixing the ingredients, add a little cooking water if needed.